can of full-fat coconut milk (refrigerated overnight, for the frosting)

3 tablespoons

Powdered Sugar (for the frosting)

1⁄2 teaspoon

Pure Vanilla Extract (for the frosting)

1 pinch

Salt (for the frosting)

squeeze of fresh lemon juice (optional, for the frosting)

1 cup

Assorted Fruit (for topping )

Notes

*You will also need cooking spray, an 8-inch pie pan or tart/quiche pan, and assorted fruits of choice.

Instructions

• Pre-heat oven to 350 degrees and prepare your pie dish by spraying/ greasing the sides and bottom with cooking spray. Set aside.
• In a food processor add the oats, cookies, pecans, and almonds. Pulse until well-combined.
• Transfer gingersnap/ nut mixture to a medium-sized mixing bowl. Add in the sugar, vanilla, butter and a pinch of salt. Stir to fully combine.
• Next, press mixture into your prepared pie dish.
• Bake at 350 degrees until crust is golden and firm, but not hard. Approximately 8- 10 minutes. Once done, remove from oven and allow to cool completely.
• While crust is cooling, prepare your frosting: open refrigerated can of coconut milk and pour out any liquid. Then, scoop out the solidified coconut cream and place in a medium-sized bowl.
• Using a hand or stand mixer, whipped cream for approximately 3 minutes, or until light and fluffy.
• Next, add sugar, salt and vanilla. If desired, add a generous squeeze of fresh lemon juice and whip for an additional minute. *The lemon juice is totally optional here, but I love the subtle lemon twist it adds!
• Refrigerate whipped cream frosting until ready to use.
• Also, while crust is cooling: prepare any fruit: wash and cut your fruit and be ready to assemble.
• To finish things up: frost your cooled crust with coconut cream and then decorate with your chosen fruits. Alternatively, you can leave the pizza plain (just the crust and coconut whipped cream), cut into slices, and have your guests, family or kids design their own slice with fruit that you have set out. *I think that this would be especially fun for the little ones!